Quantification of bake hardening effect in DP600 and TRIP700 steels
Quantification of bake hardening effect in DP600 and TRIP700 steels
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DOI：
10.1016/j.matdes.2014.01.001
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发表时间：
2014-05
影响因子：
8.4
通讯作者：
A. Ramazani;S. Brühl;T. Gerber;W. Bleck;U. Prahl
中科院分区：
文献类型：
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作者：
A. Ramazani;S. Brühl;T. Gerber;W. Bleck;U. Prahl
最近开发的具有多相组织的先进高强度钢显示出有趣的烘烤硬化（BH）特性。本研究旨在量化BH对双相（DP）和相变诱发塑性（TRIP）钢的影响。对两种材料施加0%至10%的不同预应变，随后进行BH退火循环，其中温度为60-220 °C，BH保持时间为1至10，000分钟。力学性能，如屈服和抗拉强度，伸长率和BH值的BH参数的依赖性已被确定，并与特定的微观结构特征，以表征的年龄和应变硬化行为。
Recently developed advanced high-strength steels with multiphase microstructures show interesting bake-hardening (BH) properties. This research work aims to quantify the effect of BH on dual-phase (DP) and transformation induced plasticity (TRIP) steel. Different pre-strains from 0% to 10% with a subsequent BH annealing cycle with temperatures of 60–220 °C for varying BH holding times from 1 to 10,000 min were applied for both materials. Mechanical properties such as yield and tensile strengths, elongation and BH values in dependency of the BH parameters have been determined and related to specific microstructural features in order to characterize the age and strain hardening behavior.